Healthy BBQ Turkey Meatloaf with Crackers (Gluten-Free)
Just in time for summer picnics, this BBQ Turkey meatloaf gets a major nutrient boost from baby bella mushrooms (though you’ll never know they’re in there!). Even better—it’s gluten-free!
This post is sponsored by Sprouts Farmers Market. All thoughts and opinions are my own. Thank you for supporting the brands that make it possible for Root + Revel to provide free content and healthy living inspiration.
Yep, I’ve done it. I’ve posted my first ever meatloaf recipe on Root + Revel and I’m ready for the flood of comments to come in from all the meatloaf haters.
But honestly, to those who don’t like meatloaf, I have to say: I don’t understand you!
Seriously. Do you like burgers? Do you like meatballs? Bolognese? Chili? Enchiladas? Then you should like meatloaf.
Ground meat is, quite frankly, delicious….especially when paired with onions and garlic (I mean, really what isn’t incredible when paired with onions and garlic?!?!) and slathered in a flavor-packed sauce.
Take this BBQ Turkey meatloaf, for example. Not only does it get a major nutrient boost from the secret ingredient…wait for it…baby bella mushrooms (you’ll seriously never know they’re in there!), but it’s also gluten-free thanks to swapping traditional flour for Simple Mills BBQ cheddar almond flour crackers, which also impart a delicious smoky, savory flavor to this cleaned up classic.
What’s not to love? That fact that it’s also super easy to make? That it pairs perfectly with summer picnics, cookouts and other BBQ-type parties? That it’s great leftover?
Let’s do this!
I mentioned that the secret ingredient of this BBQ Turkey Meatloaf is mushrooms, which add tons on immune-boosting nutrients, antioxidants to prevent cancer and some plant-based protein and fiber.
And when I say nobody will ever know they’re in there, I mean it. Thanks to the handy food processor (this one is my fave), a quick pulse chops them up into bits that seamlessly blend with the ground turkey. You can’t seem em’, taste em’ and if nobody physically watches you add mushrooms to the meatloaf, they’ll truly have no idea (i.e. this recipe is great way to sneak vegetables into your kids’, and picky eaters’, dinner).
I use ground turkey here because it’s such a great lean protein that’s low in fat and high in iron, zinc, potassium, and phosphorus. But you could really sub in any ground meat that you like–chicken, beef or pork would be best, IMHO.
In fact, this entire recipe is super healthy. Low-calorie, low-fat and low-carb, but tons of quality protein, and it’s chockfull of nutrients like Vitamin B3, B6 and B12 (energy and metabolism boosters), zinc (super important for digestion, fertility, thyroid and clear skin) and Phosphorus (bone health and detox).
Where to buy your meat? If you follow R+R, you know by now that I’m a huge ButcherBox fan. What’s not to love about getting healthy, sustainable cuts of meat delivered right to your door? I’m all about saving time, and with ButcherBox, you don’t have to sacrifice quality for convenience. Want to try it yourself? Get $15 off plus FREE heritage-breed, uncured, sugar- and nitrate-free bacon in your first box!
If you’d prefer to skip the monthly subscription and shop a la carte, U.S. Wellness Meats is a great alternative to ButcherBox. This online purveyor sells grass-fed beef, lamb and bison, free-range poultry, wild-caught seafood, raw honey and more, all from small, family farms. Get 10% off your order with the code ROOT10.
I developed this BBQ Turkey Meatloaf recipe for Sprouts Farmers Market’s new gluten-free digital guide, 7 Gluten-Free Recipes to Get Cookin. (pssst…it’s free)
The guide is perfect for anyone looking to begin their gluten-free journey, as well as those that currently maintain a gluten-free diet.
I hope the recipe guide will serve as a great resource for you to discover new ways to cook and prepare gluten-free meals, and inspire you to develop your own gluten-free recipes, too. And did I mention there are also mobile coupons for a handful of gluten-free brands in the guide? Yeah, you’re going to wanna download this freebie now!
I thought I’d share the answers to some of my answers to the questions they asked all of the cookbook contributors:
Q: What is one simple tip that someone who is new to a gluten-free lifestyle should know?
A: It’s absolutely possible to still eat your favorite foods even if you’re following a strict gluten-free diet. There are so many incredible brands out there making clean, gluten-free versions of everybody’s favorite foods these days and with a little elbow grease in your own kitchen, you won’t have to sacrifice anything by going gluten-free!
Q: Can you share your favorite tip for gluten-free grocery shopping at Sprouts?
A: I love shopping the bulk bins for naturally gluten-free flours (or Bob’s Red Mill brand in the baking aisle), and the snack aisle is always stocked with clean GF options from some of my favorite brands, like Simple Mills and Mary’s Gone Crackers. Sprouts also has the largest selection of gluten-free breads I’ve ever seen—my favorite is Canyon Bakehouse.
Q: What do you wish someone had told you when you began your gluten-free lifestyle?
A: While I don’t eat 100% gluten-free all the time, I never eat gluten when I’m at home. I wish I had known years ago how easy this switch was going to be, and how incredible the health benefits were. That said, I also wish someone told me that just because something is gluten-free, doesn’t mean it’s healthy. It’s still so important to read your labels!
How to Make Gluten Free Meatloaf
I mentioned that some of my favorite gluten-free crackers come from Simple Mills–and you’ll see them featured in this BBQ Turkey Meatloaf recipe, which might sound a bit strange.
But once again, thanks to that handy food processor, grinding up these sweet and smoky crackers into a flour-like texture makes for a perfect and flavorful gluten-free substitute for the traditional flour or breadcrumbs you’d normally need to make meatloaf.
Simple Mills crackers are made with almond flour and just a handful of other real food ingredients–they are absolutely delicious and I will forever buy their gluten free cheddar crackers not only to make gluten free meatloaf, but to have on-hand for healthier snacks AT. ALL. TIMES. They’re that good!
I’m all about making easy and healthy swaps, and this recipe is no different!
Serve it up with some roasted sweet potatoes and garlicky green beans and you’re in business. I dare you to try this recipe and tell me you don’t love meatloaf.
If you do try this recipe, be sure to share a photo and tag me @rootandrevel on social media–I’d LOVE to see how it turned out for you!
- 1 8-ounce package organic baby bella mushrooms
- 2 tablespoons organic extra-virgin olive oil
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1 pound organic ground turkey
- 1 cup Simple Mills BBQ cheddar crackers
- 1 organic pastured egg
- 3 tablespoons organic ketchup
- salt and pepper to taste
- 3-4 tablespoons gluten-free BBQ sauce I recommend Tessemae’s
Preheat the oven to 350F.
In a food processor, add the mushrooms and pulse until roughly chopped—you don’t want the mushrooms to be totally ground, but keep them small enough that they’ll seamlessly blend with the ground turkey.
To a large skillet over medium-heat, add the olive oil. Add the mushrooms and diced onions and sauté until soft, about 5-7 minutes. Add the garlic and cook until aromatic, about 2 minutes.
Meanwhile, wipe out the food processor with a clean, wet paper towel. Add the crackers and pulse until finely ground, like a flour.
In a large glass bowl, combine the ground crackers with the ground turkey, egg and ketchup. Season with salt and pepper. Add the cooked mushrooms and onions and allow mixture to cool enough to touch (about 5-10 minutes). Once cooled, use your hands to mix the meatloaf together, being careful not to overmix (you want the ingredients just combined).
To a baking sheet, add the meatloaf mixture. You can make one large meatloaf, or split the mixture in half to make two smaller loaves. Bake for 45 minutes. Using a pastry brush, paint the BBQ sauce over the meatloaf. Bake for another 15 minutes, or until an internal meat thermometer reads 165F. Serve and enjoy!
Photo Credit: Heidi Geldhauser
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust.
Photo Credit: Heidi Geldhauser
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I've linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.